Remove pie shell from oven and with hot pad, press down on weights (rice or beans) to help reshape the shell if shape has changed a little during baking. Let crust sit 5 minutes. Gently remove foil with weights from inside of oatmeal shell. Pour pumpkin filling mixture into shell. Return to oven and bake 15 minutes at 400°. Reduce heat to 350° and bake 15 minutes. Remove pie from oven, evenly sprinkle reserved oatmeal cookie mixture over top of pumpkin filling. Return to oven for 15 more minutes. Watch pie during baking, at some point you will need to cover edge with pie shell ring or ring of foil to prevent from getting too brown. Cool completely for filling to set up and slice cleanly. Serve with sweetened whipped cream.

In a saucepan, heat milk to scalding. In another saucepan, stir together sugar, flour, cornstarch, and salt. Very gradually in a slow steady stream, beat scalded milk into egg yolks. Now, slowly pour and whisk this mixture into the dry ingredients in the other saucepan. Bring mixture to a boil over medium heat, stirring constantly. Mixture will thicken. Remove from heat and mix in butter, vanilla, and 1/2 cup chopped macadamia nuts. Cool to warm and pour into pie shell. Cover loosely with plastic wrap and chill. When ready to serve, spread sweetened whipped cream over pie filling and sprinkle with remaining 1 cup chopped macadamia nuts.

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I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts in 2014. Thanks for stopping by…CHEERS!

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry for bottom crust. In large bowl, stir together apples, orange zest, cranberries, raisins, and walnuts. Add flour, brown sugar, cinnamon, and nutmeg. Toss gently until all is well coated. Pour into prepared pie plate, dot with chunks of butter, roll out pastry for top crust, cover and crimp. Sprinkle liberally with sugar. Bake for 45-50 minutes or until apples are tender. Serve warm with vanilla or cinnamon ice cream!

Preheat oven to 450°. Line the unbaked pastry shell with foil and bake for 8 minutes. Remove from oven and remove foil. While shell bakes, make filling. In a saucepan, whisk eggs and sugar. Add butter and chocolate chips. Cook over medium heat whisking constantly until butter and chips melt and mixture is creamy and coats the back of a spoon (about 4-5 minutes). Stir in pecans and coconut. Pour filling into pastry shell as it comes from the oven. Turn oven heat down to 350° and bake pie for 20-22 minutes more. Serve warm or room temp with vanilla ice cream and a glass of milk!

Combine eggnog, sugar, cornstarch, and salt in large saucepan. Heat over medium heat to boiling, stirring constantly. Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly). Boil 1 minute stirring constantly till thick and smooth. Remove from heat and add butter, vanilla, and nutmeg. Beat several times while cooling a bit. Pour eggnog filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set for clean slices. Serve with whipped cream and a sprinkle of nutmeg.

Combine flour, sugar, and salt. Cut shortening into flour mixture. Add water 1 Tbl at a time, stirring with a fork. When dough comes together, shape into a disk and refrigerate for about an hour. Roll out on well floured surface, place in pie plate, crimp edges. Poke with fork, lay foil gently down inside, place pie weights (or dry beans). Bake in 425° preheated oven for 10 minutes. Gently take out foil with weights, turn heat down to 350° and bake 10 minutes more.

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I'm Kristen. Welcome to CookiesCakesPiesOhMy. Baking for my family and friends makes me happy, and sharing it with you makes it even better. I hope you find many recipes here that you will want to bake for your family and friends. Happy Baking!

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